I have been fancying a pasta dish for awhile but I am actually bored with the usual suspects, Spaghetti Bolognaise, Penne Boscaiola, Creamy Lamb and Tomato Fettucine, Lasagne and Macaroni Beef so it was time to find something different.
This recipe definitely fit the bill perfectly. Prawns tainted with chilli and lime in a fresh tomato sauce was different and definitely worth giving a go. The chilli wasn't intense, however I will add more next time to suit Noel and I.
As this dish contained prawns and chilli the kids decided they would have their favourite... Pasta Carbonara... this never fails to please!!
Linguine with Lime and Chilli Prawns
(recipe adapted from WW Pure Taste)
Points per serve: 6.5
200 grams dry linguine
2 teapsoons olive oil
3 kaffir lime leaves (fresh), finely sliced
2 cloves garlic, finely chopped
1 - 2 small red bullet chillies (or to taste), deseeded and finely chopped
3 medium vine ripened tomatoes, diced
1/2 cup dry white wine
1/2 cup water
1 tablespoon tomato paste
450 grams green king prawns, peeled
2 tablespoons coriander leaves
Bring a large saucepan full of water to the boil, add pasta and cook until tender. Drain and set aside.
Heat the oil in a large non stick frying pan. Add the lime leaves, garlic and chillies, cook stirring over medium heat for 1 - 2 minutes or until garlic has become aromatic. Add the tomatoes, white wine, water and tomato paste, bring to the boil and simmer over medium heat for 3 - 5 minutes or until the mixture reduces slightly.
Add the prawns to the pan and cook over a medium heat for 3 - 4 minutes, turning once, until the prawns are just cooked. Add the cooked pasta and toss to combine completely.
Serve garnished with the coriander leaves.
(click here for a printable version of this recipe)